They are resistant to SVB , take longer than Cucurbita pepo, and are only edible as young immature fruits. They mature into hard shell craft gourds.

I wonder if they'd make good didgeridoos. Snake gourds are used for that sometimes, I think. They're a different species, though.

Should be ideal, especially the Kikanda . Of course if you want one with a big bell on the end, there are varieties that have a more pronounce bulb on the blossom end.

How did they turn out? Please post photos if you have any! Did you save any seeds to share or trade?

Looking for info on kikinda gourds and found this. Did you eat them or end up making anything from them? I have some ready to harvest, first time.

When I've grown them it was mostly for food, but you could probably make a didgeridoo with one. They're one of my favorite things to eat, actually. If the seeds haven't formed too much, it should still be edible. I like to harvest it when the fruit is about 1.5" to 2" thick, and a few feet long. I like to eat them in savory baked and fried dishes. I don't like to use the small ones like people use small zucchini, though. They have better flavor and texture when they're bigger (but not so big that you notice the seeds and that they get really juicy like cucumbers). To me, they add a quality that reminds me of mushrooms, meat, and/or cabbage. It feels healthy to me. You might try frying some up with some cabbage and mushrooms, for that matter, or in a Chinese stir fry. They can take a *lot* of heat. So, you don't have to be careful about using too much heat on them, baked or fried (unless the other ingredients can't take the heat). I cook them pretty hot. I think that adds to the flavor. You can also cook them a long time without problems.

You need to harvest the fruit with scissors. They won't yank off easily.

You should cook them soon after harvest (within two or three days). They'll keep longer, but they might ripen further, too.